I remember growing up when my mother would make stuffed peppers, and I would love the way they smelled when baking in the oven! This version has a delicious seasoned rice and veggie filling. You can use any combo of veggies that you like! Chopped mushrooms and fresh herbs would be nice additions too. These are so flavorful and so inexpensive to make!
5 bell peppers (green, red, yellow or orange)
1 cup rice (white, basmati or jasmine)
1 small can tomato paste
2 cups chopped veggies, diced small (I used zucchini,carrots,celery,onions and broccoli)
Herbs and spices
After the veggies are chopped, heat 2 Tbsp oil in a skillet.
Add veggies and cook saute until soft.
Bring 2 cups water (or broth) + 1 Tbsp tomato paste to a boil.
Add rice, cover and cook approx 17 min.
While veggies and rice are cooking, slice top off of peppers and clean out the pulp and seeds. You may also have to slice a little off the bottom so they sit flat.
When veggies and rice are cooked, combine both, along with herbs and spices. (salt, pepper, garlic powder, parsley… I also like to add a little spicy taco seasoning)
Fill peppers with rice and veggie filling,
Spread some tomato paste on top of each pepper.
Set peppers in a baking pan.
Preheat oven to 350 degrees
Pour a little water (1/2 cup-1 cup) in bottom of pan (this will help peppers to steam and cook)
Cover pan with foil and bake 40 min covered, and 10 min uncovered
Stuffed peppers are so delicious and kid-friendly! They also re-heat very well!